600g white couverture chocolate, chopped
2 Tbsp manuka honey
¼ cup hazelnuts, toasted, chopped finely
600g dark couverture chocolate, chopped
Note: Allow 2 hours chilling
Put 300g of the white chocolate, cream and honey in a small saucepan. Cook, stirring constantly, over a low heat until smooth. Set aside to cool slightly. Stir in hazelnuts. Put in fridge for 2 hours or until soft and fudgy.
Put 200g of the white chocolate in a clean heatproof bowl and set over a saucepan of barely simmering water. Cook until just melted, then remove from heat. Add remaining white chocolate and pulse with a stick blender until very smooth. Test on a chilled plate – the chocolate should set hard. Using your finger, rub melted white chocolate onto inside of egg moulds, then set aside.
Put 400g of the dark chocolate in a clean heatproof bowl and set over a saucepan of barely simmering water. Cook until just melted, then remove from heat. Add remaining dark chocolate and pulse with a stick blender until very smooth. Test on a chilled plate – it should set hard.
Pour remaining dark chocolate into moulds and tap firmly to remove air bubbles. Invert moulds over a bowl and drain off excess, reserving excess chocolate. Set moulds aside until chocolate is firm, then invert and tap gently to turn out shell halves.
Pipe white chocolate and hazelnut mixture into shell halves, then use reserved excess dark chocolate to glue halves together.